May 182014

There are 2 important things you should get out of this post. 1) This tahini sauce is epic. I could put it on everything I eat from now until forever and be very happy. 2) Spiralizers are amazing. If you’ve never seen or used one, it’s this awesome device that basically turns any vegetable into noodles. I borrowed a friends for this recipe (thanks Jen!) but just so everyone knows, my birthday is August 24th and I will accept all gifts in the form of spiralizers. Thanks.
You can basically put anything you want into this delicious bowl. I used soy-baked tofu, avocado, edamame, scallions, roasted sweet potato, and eggplant, and put it all over a big bowl of spiralized veggies (zucchini, cucumber, and carrots). After adding the magical tahini sauce and a little sriracha, this was literally one of the best meals I’ve had in a while. I know I tend to exaggerate, but I’m being serious. Seriously. It does take a little time to prepare all the components, but it’s well worth it!
Nutritional Highlights: Where to begin. This is a vegan, gluten-free meal that is super filling and satisfying. There is tons of protein from the edamame and tofu. It’s also essentially vegetables on top of vegetables on top of vegetable, which means plenty of vitamins and fiber. The beauty of this meal is that you can add any mixture of veggies that you like. You can serve this as a choose your own adventure kind of meal–put out all the toppings and let each person build their own bowl…not only is it healthy but it’s fun!
Vegetable “Noodle” Bowl with Tahini Sauce
adapted from Inspiralized
serves 4

What’s in it:

2 carrots, washed
1 cucumber, washed
1-2 zucchinis, washed

Toppings (choose your favorites):
1 block of extra firm tofu (+2 T soy sauce/tamari and 1 tsp sesame seeds)
2 Tablespoons black or white sesame seeds
1-2 ripe avocados, cut into cubes
1 cup shelled edamame, cooked (I buy the already cooked frozen kind and just let it thaw or zap it)
1/2 cup chopped scallions
1 large sweet potato, cubed
1 eggplant, cubed
Other options: broccoli, shitake mushrooms, or any others you like!
Optional: sriracha or hot sauce for serving

For the tahini dressing:
1/2 cup tahini
1 Tablespoon ginger, grated
2 garlic cloves, grated or finely minced
4 tablespoons rice vinegar
2 tablespoons soy sauce (or tamari if you’re GF)
1 tablespoon sesame oil
2 teaspoons mirin or honey
2 tablespoons water (more or less as needed)


1. In the morning or the day before you’re planning to make the dish, wrap the block of tofu in several paper towels and place on a dish with a heavy pan on top. Leave it in the fridge like this all day to drain out the liquid.
2. When you’re ready to start cooking, preheat the oven to 425.
3. Cut the tofu into cubes and toss with a 2 tablespoons of soy sauce (or tamari) and a teaspoon of sesame seeds. Allow the tofu to sit for 15 minutes if you have time. Spray a baking sheet with cooking spray and lay down the tofu chunks.
4. Cut the other vegetables you plan on roasting into small cubes (sweet potato and eggplant in my version), toss with a little olive oil or sesame oil, season with salt and spread on a prepared baking sheet.
5. Roast the vegetables and tofu in the oven for about 30 minutes, tossing halfway through, or until vegetables are tender and brown and tofu is crispy. Note: I like to keep my vegetables separate on the baking sheet so if some are done before others I can remove that portion.
6. While those are cooking, spiralize your vegetables and combine them all in a bowl. Note: If you don’t have a spiralizer, you can still make this dish, just serve over grated vegetable slaw or even some brown rice or quinoa.
7. Make the tahini dressing by whisking together all the ingredients. Add the water last and use as much as needed to create your desired thickness.
8. Toss the spiralized veggies with half of the tahini sauce. Transfer the rest of the sauce to a small dish so people can add more to their bowls as desired.
9. Set up your noodle bowl bar. In small bowls, put out tahini sauce, chopped scallions, sesame seeds, roasted tofu, roasted eggplant, roasted sweet potato, edamame, and cubed avocado. Build your bowl by starting with “noodles” adding toppings as desired, and additional sauce and sesame seeds. Enjoy!
I could eat this every day. The end.

  3 Responses to “Vegetable “Noodle” Bowl with Tahini Sauce”

  1. This looks AMAZING. You could douse a flip flop in tahini sauce and I would eat it. Sogood. I feel inspired to whip out my spiralizer this weekend.

    In case you have leftover sauce, steamed kabocha is my absolute favorite thing to eat covered in it!

  2. So excited to see you posted this! keep the inspiralizations coming!

  3. Yum! This looks delicious Marissa – I love the sound of the tahini dressing!

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